Slow-Cooked Lamb Shanks with Australian Wattleseed and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slowly braised with native Australian wattleseed and fragrant rosemary, served in a rich red wine sauce. This australian-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks (about 1.5 lbs total) and season with 1 tsp salt and 1/2 tsp black pepper, then dust evenly with 2 tbsp flour.
  2. Step 2: Heat 3 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Add lamb shanks and brown on all sides for 6-8 minutes until a deep golden crust forms, then remove and set aside.
  3. Step 3: In the same pot, add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves, 1 tbsp ground wattleseed, and 3 sprigs fresh rosemary. Cook for 1 minute until aromatic.
  5. Step 5: Deglaze the pot with 1 cup dry red wine, scraping up browned bits, and simmer for 3 minutes to reduce slightly.
  6. Step 6: Add 2 tbsp tomato paste and 2 cups beef broth, stirring to combine.
  7. Step 7: Return lamb shanks to the pot, cover tightly, and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone.
  8. Step 8: Remove rosemary sprigs before serving. Spoon sauce over lamb and serve with mashed potatoes or roasted vegetables.

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Frequently asked questions

How long does Slow-Cooked Lamb Shanks with Australian Wattleseed and Rosemary take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb Shanks with Australian Wattleseed and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Shanks with Australian Wattleseed and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lamb Shanks with Australian Wattleseed and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lamb Shanks with Australian Wattleseed and Rosemary?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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